Raw oysters or clams taste great with this delicious example of a well-made Sauvignon Blanc.” -Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016, “You don’t have to pay a lot to get a well-made New Zealand Sauvignon, and this bottling from the reliable Babich brand is proof that solid sub-$15 values can readily be found. Expressive and immediately likeable.” 90 POINTS TA: 7.9g/l Our Nobilo Sauvignon Blanc boasts fresh, vivid classic flavors that consistently showcase the diverse qualities of our Marlborough vineyards, year after year. The 2011 vintage is ripely scented, with a distinct suggestion of ‘sweaty armpit’. Riper, rounder, with limes, melons and fruit salad in the mix” The fruit flavours combine with mouthwatering intensity and juicy acidity, giving way to a long, zesty, perfectly balanced finish. This wine is clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough. Residual Sugar: 3.9g/l. -Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2016, “Signature Marlborough pungency leads the way. This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. Tropical fruits and lime with a touch of gun smoke. Dry to taste, the palate is bright, refreshing and lively with crisp acidity enlivening the aromatic gooseberry, white floral and stone-fruit flavours. -Michael Cooper, www.michaelcooper.co.nz, August 2013, “The 2013 Sauvignon Blanc opens with gooseberry, green apple and grass notes with a touch of chalk dust. The wine carries to a light, crisp, long lingering dry finish. Medium weight and textural - good flesh with a zesty finish. This wine is true to form, another Stoneleigh classic. The wine has a fruit salad entry over a base of apple, nice herbals again, with mineral and citrus on the finish. A lush, green valley tucked between striking mountain ranges and the golden sands of the New Zealand coast, Marlborough Sauvignon Blanc is celebrated for its refreshingly crisp, zesty taste. The Marlborough district of New Zealand's South Island has set the world standard for crisp Sauvignon Blanc wines. Pleasant texture on the palate with a full, ripe mouthfeel ending on a citrus finish.” 4 STARS -Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011, “Attractive, delicately succulent wine with passion fruit/tropical fruits, red capsicum and a suggestion of tree fruit flavours. Best delivered daily. -Ted McIntyre, www.travelinggolfer.net, “Made mainly from estate vineyards, Babich consistently offers a tasty and refreshing sauvignon blanc with riper tropical and citrus fruit notes and richer texture than many of its Marlborough neighbours.” Enjoy – Ken” Excellent everyday drinking at a very fair price.” The 2010 vintage is weighty and dry, fleshy and sweet-fruited, with rich tropical-fruit flavours, moderate acidity and a well-rounded finish. 4 STARS After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. Minimal skin contact, oxygen levels controlled, DOUBLE GOLD – New York World Wine & Spirits Competition 2016, DOUBLE GOLD MEDAL – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017, BEST IN SHOW – BEST SAUVIGNON BLANC – New York Wine & Spirits Competition 2016, DOUBLE GOLD – China Wine & Spirits Awards 2017, TROPHY – New Zealand Wine of the Year – China Wine & Spirits Awards 2017, SILVER MEDAL – Marlborough Wine Show 2016, SILVER MEDAL – The Drinks Business – Sauvignon Blanc Masters 2016, SILVER MEDAL – San Francisco International Wine Competition 2017, 89 POINTS – Wine Spectator issue Apr 30, 2017, “The 2016 Sauvignon Blanc is scented of gooseberries, green apples and grass with a hint of bell peppers. In the mouth this wine is just lovely; intense yet poised, gently textured but not at the expense of definition, well endowed with grapefruit, lime and edgy minerality. Stunningly aromatic tropical fruits and bright citrus notes, with a refreshingly zesty finish. Alcohol: 13.0% The palate is very tangy and crisp, sweet fruit balances out the acidity. The nose is elegantly concentrated with a rich core of passionfruit and tropical fruit entwined with fresh herb aromas, along with soft notes of nettles and cut-grass. 4 STARS JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2018. 89 POINTS 5 STARS Cut green and red smells, followed by the inevitable passionfruit, hints of ripe mushy tropical melon, attractive without any “cat’s pee”. It’s succulent and rounded on the palate with lovely fruit intensity and a lingering juicy finish. This wine is clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough. The combination makes it ideal as a refreshing summer white, but with a little added food-pairing flexibility—especially oysters. 4 STARS Very good length. Save £2.00 Was £8.00 Now £6.00 Offer valid for delivery from 03/01/2021 until 25/01/2021. to harvest each block individually once the fruit was ripe and the flavours were perfect. A snazzy little people-pleaser, our Pinot Gris is designed to freshen and delight. The finish maintains focus well. It’s about fresh seafood sought by the world’s finest chefs. TA: 8g/l It’s about diverse landscapes, from valleys of vines to sheltered waterways of the Marlborough … Sitting at the top of South Island, Marlborough is New Zealand's superstar, famous for iconic Sauvignon Blanc. pH: 3.30 I would pair this very good value Sauvignon Blanc with pan seared scallops. -Wine Spectator Magazine, “It’s a new look for this well-loved Sauvignon Blanc from the family owned, Auckland-based Babich winery. Good now – great with time!” 4 STARS -Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011, “Sauvignon, but not as we know it Scotty. 4 STARS Spicy. Enjoyable from the start.” 17+/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012, “Pure, fresh, crisp Sauvignon Blanc with light gooseberry, grapefruit and green capsicum flavours plus a subtle passionfruit influence.” Classically expressed and very appealing. pH: 3.3 4 STARS The 2016 vintage is typical. -Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013, “Babich aims for a riper style of Sauvignon Blanc with more tropical fruit flavours and fleshy texture than the assertive, high acidity style favoured by other Marlborough producers. Jules Taylor's 2018 Sauvignon Blanc seems to capture thesunny, tropical-fruited side of Marlborough in its hints of mango and gooseberries, then balances that with just atiny bit of Awatere leafiness and acid spine. Allan Scott Marlborough Sauvignon Blanc 2020 $ 15.99 It is fresh, zesty, juicy and full. JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2020. -Winestate Magazine, Special Edition 2012, “This is a classic Marlborough Sauvignon Blanc, produced in a consistent style. Well made and ready from today and through 2023.” 4 STARS 2018. 4 STARS -Warren Barton, The Dominion Post Christmas Wine Guide 2010, “This is textbook, 100% Marlborough Sauvignon Blanc cool-fermented in stainless-steel to 13.0% alc. Mandarin notes also. 4 STARS Or try with seared salmon with chilli and coriander on a quinoa salad with torn lettuce leaves, basil and sesame. Your expectations will be realized – a vibrant Marlborough style, which pops with grapefruit and guava, nettles and capsicum, passionfruit and grass clippings. Made in the classic Marlborough style, it is juicy with peach, guava, tangerine, lime, elderflower and grass notes. Sauvignon blanc may be Marlborough's bread and butter, but that's by no means all it has going for it. The entry is all upfront fruit salad, with extra lashings of pear and some kiwifruit. -Raymond Chan, www.raymondchanwinereviews.co.nz, July 2016, “Babich favours ‘a fuller, riper, softer’ Sauvignon Blanc. The softer character makes it attractive on its own or served with fish or seafood dishes.” That's Because Back In 1974, We Produced NZ's Very First Sauvignon Blanc. A well-balanced wine with the palate weight, sweet fruit flavours and the crisp acidity usually associated with this style. -Bob Campbell MW, www.bobswinereviews.com, Oct 2012, “The 2012 is mouthfilling, crisp and dry, with very good depth of tropical-fruit flavours, a herbal undercurrent and – as usual – great drinkability.” Offering terrific fruit purity and vibrancy, the wine shows grapefruit, Granny Smith apple, nectarine and lemon zest aromas on the nose, followed by a concentrated palate that delivers excellent fruit power and persistency. Firm, crisp, refreshing and dry. Pair with the obvious seafood, or with fresh herb and chevre quiche or noodles in a herb and butter sauce.” Dry ans elegant, this is still youthful and tight in presentation, with restrained stonefruit, lime and gooseberry flavours, all quite subtly nuanced and interwoven. Perfect match for seafood - particularly oysters! Good for shellfish or sushi.” -Sam Kim, www.wineorbit.co.nz, March 2014, “Lemon, grapefruit and green apple flavors show a juicy acidity, with details of orange zest and chamomile on the finish.” pH: 3.44 90 POINTS – JamesSuckling.com Nov 2020, “An enticing, fresh, varietal and pure fruited bouquet followed by flavours of apple and lemon, pink grapefruit, a touch of quince then tropical fruit flavours of pineapple and mango. pH: 3.39 However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. 4 STARS It’s punchy on the palate but has a creamy edge. Lovely concentration followed with a lengthy citrus zesty finish. 88 POINTS Marlborough Estates. Serve as an aperitif, with antipasto or seafood over the next 18 months – 2 years.” Then came the best part; each batch was tasted, and the final blend created! 89 POINTS A combination of barrel and cool tank fermentation has added complexity and interest to this intensely flavourful wine. Musk melon, lime and an intriguing minerality dominate the nose. Thankfully, harvest was able to continue and the weather played its part superbly. -Chris Waters, The Globe and Mail – March 25th 2020, This Sauvignon Blanc screams out for seafood (think fresh oysters! Grapes from our various Marlborough vineyards were picked, crushed and pressed at perfect ripeness. The juice was fermented in stainless steel tanks at various temperatures, and with a mix of wild and inoculated yeast, to capture the unique combined qualities of Marlborough Sauvignon Blanc and also build in some textural and flavour complexity. 10 Years Later, We Were Making It In Marlborough. The flavours are straightforward with a little esters lift, and carry through to a soft-textured finish that recedes gently. It’s all about the vibrant fruit, zingy and zesty with gooseberry and grapey notes. The palate is mouthwatering with linearity and a concentrated core, the racy acid enlivening the aromatics and fermentation esters. This is a youthfully tight Sauvignon Blanc with gooseberry and tropical fruit lifted by fresh esters, showing a little grip.” -Michael Cooper, NZ Listener Magazine, Oct, 2010, “Good tropical fruit both on the nose and in the palate with balanced acidity and decent length. SILVER MEDAL – New York Wine & Spirits Competition 2019, SILVER MEDAL – Global Sauvignon Blanc Masters 2019, DOUBLE GOLD MEDAL – China Wine & Spirits Awards 2020. (DVM)” -2013 Penguin Wine Guide, “Complex, lifted bouquet – all grassy and tropical. Solid effort.” MARLBOROUGH SAUVIGNON BLANC. Rounded and crisp. Marlborough, New Zealand- A distinctive and aromatic Sauvignon Blanc, delivering bright and lively gooseberry and passion fruit characters with a hint of lime. Medium-bodied with a good amount of freshness and varietal character, it finishes medium-long and with good balance.” The last substantial rainfall of summer was on 17th December and after that Marlborough dried out. The Marlborough Sauvignon Blanc 2015 is immediately appealing on the nose displaying grapefruit, peach, feijoa and herbaceous characters, followed by a lively palate that is pristine and flavoursome. It doesn’t assault the senses but is made for enjoyment rather than effect. Finishes with snappy acidity and whiffs of white flowers.” -Wine Spectator Magazine, June 2015 issue “Smells like capsicum salad. After harvest, the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at a range of temperatures to capture the intense varietal flavours of this wine. It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. The family-owned winery produces a staggering assortment of wines from across New Zealand; however, this Marlborough Sauvignon Blanc is the one we’re most familiar with. – Decanter World Wine Awards 2019, “At once fresh and lively in that classic Malborough style, with zesty gooseberry, tropical citrus and passionfruit, but with a little malolactic fermentation and production style that ensures a fuller, softer Sauvignon Blanc than typical for the region. -Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014, “A classically expressed sauvignon, the attractive bouquet shows feijoa, lime zest, pineapple with gentle herbaceous notes. -Michael Cooper, Listener, 21 Nov 2015, “Bright, very pale straw colour with slight green hues, near colourless on the rim. 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